Best Ever Quiche
This recipe for Best Ever Quiche was cooked up by James for his pastry masterclass. Comfort food at its best, time to get baking!
Ingredients
Short Crust Pastry:
- 200g plain flour
- 100g butter
- 1 egg
- Water if needed
Custard:
- 125ml double cream
- 125ml milk
- 3 eggs
- 3 egg yolks
- Salt and pepper
Filling:
- 2 onions, peeled and sliced
- 2 tomatoes sliced
- 200g grated cheddar
- 3 slices thick ham
- Few sprigs of thyme
Method
Preheat oven to 180 °C.
Place the flour into a bowl, add the butter and salt then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease a 24cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Blind bake for 15 to 20 minutes.
Sweat the onions in a pan with a knob of butter until deeply coloured, cool then spread over the bottom of the tart case.
To make the filling, whisk together the eggs, cream, and milk then season.
Pour the custard into the tart tin, add the ham, sprinkle the cheese over the top then lay the tomatoes all over. Sprinkle with thyme and put in the oven for 40 to 50 minutes, it should have a slight wobble in the middle.
For the salad, chop the tomatoes and slice into 1/2s and 1/4s mix with the oil and vinegar season.
Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
Serve hot, warm or cold with salad.
Ingredients
Short Crust Pastry:
- 200g plain flour
- 100g butter
- 1 egg
- Water if needed
Custard:
- 125ml double cream
- 125ml milk
- 3 eggs
- 3 egg yolks
- Salt and pepper
Filling:
- 2 onions, peeled and sliced
- 2 tomatoes sliced
- 200g grated cheddar
- 3 slices thick ham
- Few sprigs of thyme
Method
Preheat oven to 180 °C.
Place the flour into a bowl, add the butter and salt then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease a 24cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Blind bake for 15 to 20 minutes.
Sweat the onions in a pan with a knob of butter until deeply coloured, cool then spread over the bottom of the tart case.
To make the filling, whisk together the eggs, cream, and milk then season.
Pour the custard into the tart tin, add the ham, sprinkle the cheese over the top then lay the tomatoes all over. Sprinkle with thyme and put in the oven for 40 to 50 minutes, it should have a slight wobble in the middle.
For the salad, chop the tomatoes and slice into 1/2s and 1/4s mix with the oil and vinegar season.
Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
Serve hot, warm or cold with salad.
